摘要
以鲜红薯、葡萄糖、白砂糖为主要原料,通过对凝胶剂的复配及生产工艺的研究,得出适宜制作红薯水晶软糖的最佳原料组合及配比为:总糖量60%,葡萄糖与砂糖质量比为2.5∶1,红薯汁加入量为20%,在此条件下,可生产出透明亮泽,组织柔软且富有韧性、弹性,酸甜可口,具有浓郁薯香味的红薯软糖。
Panocha was developed using fresh sweet potato, glucose and sugar as main materials. And the processing technology and gelata mix were studied in this paper. The best formula was, total sweeteners 60%, the ratio of glucose to sugar was 2.5 ： 1 and sweet potato juice 20%. The panocha had a good taste, attractive fragrance, good chewing property and elasticity.
出处
《农产品加工（下）》
2010年第2期45-47,共3页
Farm Products Processing
关键词
红薯
软糖
凝胶剂
工艺
sweet potato
panocha
gelata
technology
